Corn Pudding Custard

Corn Pudding Custard

sal 21

"Corn microwaved with cream, butter, eggs, sugar, salt and pepper. A quick and easy treat!"


35 m servings 415 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 823 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Combine the cream with salt and pepper in a small saucepan and heat until it bubbles. Stir in butter, eggs, sugar and corn. Transfer to a microwave safe dish.
  2. Microwave on high for 20 minutes. Let stand 10 minutes to thicken.
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  1. 7 Ratings


A good intro to making corn pudding! If you want to make the pudding more custard-like, I would recommend you use one can evaporated/condensed unsweetened milk instead of heavy cream. That wil...

Loved it, but I changed it a bit to make it more of a sweet pudding. I added 3/4 cup of sugar (instead of 3 tablespoons) and I added vanilla. Made as it is in the original recipe it is very sa...

It was way too salty! If I were to make it again, I would only put 1 tsp of salt. I added lots of sugar to compensate for all the salt but it was still very salty. I was very disappointed.

I normally do not make microwaved meals, but I needed something quick for a last minute invite to a potluck. I made it exactly per the instructions and no one liked this dish. It was very salty...

Great recipe! I usually make my mom's recipe, but tweeked hers to "jive" with this one. I did as a couple reviewers suggested. I used evaporated milk for 1/2 of the heavy cream amount and hea...

This turned out wonderfully well, even though I made some major changes. Because I didn't really follow the recipe, I didn't feel comfortable giving 5 stars. Here's what I did: I didn't have w...